Description
Crispy, golden‑fried balls of melted cheese — a delicious appetizer or snack.
Ingredients
- 200 g mozzarella cheese (or firm melting cheese), cut into cubes
- ½ cup all‑purpose flour
- 1 large egg, beaten
- ½ cup breadcrumbs
- Salt and pepper, to taste
- Oil for frying (vegetable, canola, or similar)
Instructions
- Cut the cheese into bite‑sized cubes (about 2 cm).
- Season the flour with a little salt and pepper. Dredge each cheese cube in flour, shaking off excess.
- Dip into beaten egg, ensuring it’s fully coated.
- Roll in breadcrumbs to cover completely. For extra crispness, you can repeat the egg + breadcrumb step (double coating).
- Chill the coated cheese balls in the freezer or fridge for 15–20 minutes (this helps them hold shape while frying).
- Heat oil in a deep pan or fryer to about 175‑180 °C (350‑360 °F).
- Fry the balls in batches, gently lowering them in, turning as needed, until golden brown (about 1–2 minutes).
- Remove with a slotted spoon and drain on paper towels.
- Serve hot, optionally with a dipping sauce (e.g. marinara, aioli, or sweet chili).
Notes
- Freeze or chill before frying to prevent cheese from melting too fast and leaking.
- You can use different melting cheeses (cheddar, gouda, etc.) or mix cheeses for flavor.
- Add herbs or spices (e.g. garlic powder, Italian seasoning) to the breadcrumbs for extra flavor.
- Do not overcrowd the frying pan — maintain oil temperature.
Nutrition
- Serving Size: 100 g (approx)
- Calories: ≈ 714 kcal per cup (≈ 238 g) → ~300 kcal per 100 g
- Sugar: ≈ 4.8 g per 238 g (≈ 2 g per 100 g) :contentReference[oaicite:0]{index=0}
- Sodium: ≈ 1428.6 mg per 238 g (≈ 600 mg per 100 g) :contentReference[oaicite:1]{index=1}
- Fat: ≈ 47.6 g per 238 g (≈ 20 g per 100 g) :contentReference[oaicite:2]{index=2}
- Saturated Fat: ≈ 23.8 g per 238 g (≈ 10 g per 100 g) :contentReference[oaicite:3]{index=3}
- Unsaturated Fat: ≈ (47.6 g – 23.8 g) = 23.8 g per 238 g (≈ 10 g per 100 g) :contentReference[oaicite:4]{index=4}
- Trans Fat: not specified
- Carbohydrates: ≈ 47.6 g per 238 g (≈ 20 g per 100 g) :contentReference[oaicite:5]{index=5}
- Fiber: 0 g (in that source) :contentReference[oaicite:6]{index=6}
- Protein: ≈ 23.8 g per 238 g (≈ 10 g per 100 g) :contentReference[oaicite:7]{index=7}
- Cholesterol: ≈ 95.2 mg per 238 g (≈ 40 mg per 100 g) :contentReference[oaicite:8]{index=8}
